Fresh cranberries simmer down with bright orange juice and zest, warm grated ginger, cinnamon, and a whisper of turmeric until they burst into a glossy, jammy sauce that coats the back of a spoon. A pinch of salt and a touch of vanilla round out the flavor, keeping it cozy without tasting overly sweet or one-note. It comes together in one saucepan and needs just a short chill before it sets up to a perfect spreadable, spoonable texture. This vibrant, ruby-red sauce is a great fit for a vegan spread, whether you're piling it onto a holiday plate or spooning it over toast the next morning. It keeps well in the fridge, so it's easy to make ahead and have on hand whenever the craving hits.
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Combine the cranberries, orange juice, water, honey, grated ginger, ground cinnamon, turmeric, and salt in a medium saucepan over medium heat. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cook, stirring occasionally, for 10–12 minutes, until most of the cranberries have burst and the sauce has thickened enough to coat the back of a spoon.
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